Monday, June 04, 2012

The Second Banquet.

On Friday I gave you the menu for the first official coronation
banquet, today I give you that for the second official banquet held on June 4 at
Buckingham Palace.

Consommé St George.

[hare soup]

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Rosettes de Saumon Edinburgh

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Filet de Boeuf Pôele Palais

Petits Poid au Beurre

Pommes Nouvelle, Salade Mimosa

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Asperges, Sauce Mousseline

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Soufflés Glacés Princess Anne

Mignardises Assortis

WINES

Sherry Solera Tarifa 1890

Forster Altenburg Riesling 1949

Château Léoville Poyferré 1934

Cliquot 1934

Château Yquem 1928

As with the menu I gave on Friday, it is
not possible to know exactly what these dishes were, but they would almost
certainly have been classic dishes, perhaps tweaked or renamed for the occasion.
The Salade Mimosa appears on a number of twentieth century royal menus, so it
is presumably a family favourite. I have previously given you a recipe for this
from another royal chef cook book.

The asparagus was served with a classic Mousseline sauce, which is
similar to Hollandaise but uses less butter and has whipped cream folded into
it at the end. At least, that is the classical description of the sauce. Mrs
McKee, one-time royal cook and author of yesterday’s source (Mrs. McKee’s Royal Cookery Book, 1964)
has her own version, without the cream.